The world’s cheapest Michelin starred restaurant
Four Seasons to Sham Shui Po
When Chef Pui quit his job as dim sum chef at the three-starred Lung King Heen restaurant at Hong Kong's Four Seasons Hotel and opened a small dim sum restaurant word travelled fast.The hole-in-the-wall eatery, famous for its two-hour long queues, received its first Michelin star in 2009, making it the cheapest Michelin-star restaurant in the world.
Fresh every day
Chef Pui entered the trade at age 15 and still works around 10 hours each day. “Freshness is what defines Hong Kong dim sum” states the perfectionist chef known for insisting his dishes are served no more than a few minutes after they're cooked.
Low profit - high volume...
…Is Tim Ho Wan’s business model. The Sham Shui Po branch seats 150 people and serves nearly 2,000 customers a day. That puts the daily BBQ pork bun production rate at an astonishing 1,000-2,000!
We could eat dim sum day and night. Tim Ho Wan is famous for its signature BBQ Pork Buns, the dish that made the restaurant go viral. Expect to pay HK$20 for a basket of steamed goodies.